It all started with Saint Patrick’s Day at Grandma’s house. This was a time for my mother, my grandmother and I to relive old times. When I lived nearby we used to get together several Saturdays a month to have dinner and stay up late drinking and playing pinochle. This happens less frequently now that I live two hours to the north.
During dinner and cards we had one of my bottles of pear wine. Sometime after that my grandma surprised me by asking to have one of my beers. Happy Saint Patrick’s Day! Drink Guinness!
After a while we were no longer able to play cards and sat around the table chatting for a while. Grandma had two wrapped “prizes” in a basket for the winner of the card game. I won two chocolate bunnies. Here we are with one bunny.
No one really wants to eat these chocolate bunnies. I know they will just sit on the counter until one of the kids decides to stab it with a pencil or some other form of destruction. So, I will save them the trouble by destroying the bunnies myself.
Time to kill the bunnies.
Time to make some peanut butter cookies.
And mix in the butchered chocolate bunnies.
I will call them peanut butter and chocolate bunny cookies.
- 1 cup peanut butter
- 1 egg
- 1 cup sugar (I use half brown sugar)
- 1-2 chopped up chocolate bunnies
Refrigerate for an hour or so before rolling into balls, rolling in sugar and baking at 350 for 8-10 minutes. Slightly smash down the balls before baking. If you bake without the chocolate, use the fork method. Of note, I don’t measure the peanut butter because I don’t like to put it into a measuring cup and then take it back out of the measuring cup. I don’t enjoy cleaning the peanut buttery measuring cup so I just eyeball it. Really the recipe should state: 1 cup peanut butter, more or less.